My friend, Tris, shared a granola recipe with me last month. My family loved it, but I never printed it and was too lazy to search my inbox this morning, so I consulted another recipe. The result was a recipe mashup I like better than my first go round. I’m recording it here in case anyone wants to give it a go!

 

Oat and Flax Granola

Makes 3 cups, 30 minutes with prep time

Ingredients:

3 cups old-fashioned or rolled oats

1/2 cup milled flaxseed

3 tbsp packed brown sugar

1/2 tbsp ground cinnamon

1/4 tsp kosher salt

1/3 cup honey

1/4 cup vegetable oil

1 tsp vanilla extract

 

Instructions:

Preheat oven to 300 degrees with rack in middle.

Combine first five ingredients and mix well. Mix remaining ingredients in a separate dish, then pour over oat mixture and mix very well. Because of the flax clumping, I recommend a hand or stand mixer for this part. I just stirred a long time with a spoon.

Spread the mixture evenly on a baking sheet. Cook 15 minutes, stir, and cook another 10 minutes, watching to make sure it browns but doesn’t burn.

Cool and keep in an airtight container up to two weeks.

Here is the recipe I consulted this morning. I really only changed the amount of cinnamon and added flax, so do check out the original!

 

You find me passive,

like a leaf’s silent, open-palm

ovation to the sun, morning settled

amidst shadows and the dead

eroded by all manner of feet.

 

I hear it, too—the gaping fish mouth,

black void, hollow-toned, lost voice.

Hey! I’m a tin man inside. I can’t find

this damned heart.

 

Grab me hard and peel my lid

Sun will bleach me round the edges—

and I am all edges these days—

until I vibrate in softer tones.

 

Yeah.

I need that softness,

that far-reaching light.

 

I see myself cornered

and cracking, Sun

too far for anything but Winter

in my empty heart cave.

 

I have been here before

and I will move my feet quicker

than the sucking sands.

These tears could fill my heart space with mud.

 

Photos taken in hospital by Our365.

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